Method
1. As with any stir-fry, it is always best to chop and prepare all the ingredients ready to cook to keep everything fresh and crisp because it is a very quick way of cooking.2. Heat a large pan or wok over a medium hot heat, add the sunflower oil and sesame oil, once hot add the shredded chicken and fry until lightly browned.
3. Now add the garlic, ginger and chilli, fry for a minute or two.
4. Now add the carrot, spring onions, black bean paste, soy, water and bring to a simmer.
5. Working quickly, add the Pok choi and mangetout, cook for 30 seconds. Add the cooked egg noodles and beansprouts, toss everything together, add a little more water and soy to taste if it looks a little dry and serve with a sprinkling of coriander if you like.
Ingredients
1 Chicken breast, cut into thin strips
2 tbsp Sunflower oil
1tbsp Sesame oil
2 garlic cloves Garlic
2 Opies Stem Ginger balls, chopped
2-3 Spring onions, chopped
½-1 Red chilli
1 medium Carrot, peeled and cut into thin strips
2 Pok choi, chopped
20g Mangetout
Handful of Beansprouts
3 tbsp Black bean paste
2 tbsp soy sauce
3 tbsp water
150g Cooked and drained egg noodles (toss with a little sesame oil to stop sticking)
Coriander (optional)
